Pesang tilapia is stewed tilapia in miso, tomato sauce rice washing and spices. This recipe is a variation of the original pesang dalag which does not have miso and tomato sauce. Tilapia is very abundant, cheap and almost every day you can see it on on the wet market. You can even buy it still alive so you can be assured that it is fresh. It is also easy to clean and prepare compared to mudfish that you should know what you are doing before cooking it. Otherwise your pesang dalag will smell and taste very fishy and muddy.
Toasted (Baked) Siopao and Fried Siopao
January 22nd, 2015 
These white steamed buns with meat filling called siopao has evolved into a more creative kind of siopao. The toasted or baked siopao and the fried siopao. Before, I was a little confused about those two. I thought they are the same but when I made a little research, they are very different. The fried siopao is fried, not baked. Fried siopao is steamed first then fried using a greased skillet. It is not deep fried, just searing the bottom side until it becomes brown. It’s up to you if you want the top side fried too. On the other hand, toasted siopao is baked directly in the oven without steaming. So when it is cooked, the texture is similar to bread with meat fillings. It reminds me of an asado roll.
Laing na Hipon (Shrimps with Taro Leaves)
January 17th, 2015 This recipe is a version of laing that you wrap a shrimp mixture made from shrimps, grated young coconut and salt then wrapped in taro root leaves then cooked in coconut milk with chili peppers and onions. This is also called pinangat in Bicol region but this is only a variation of the dish because meat is the usual filling used in pinangat.
Baked Fish with Crab Stuffing
January 16th, 2015 Make your baked fish a little extra ordinary by stuffing it with crab meat mixture. The crab meat stuffing is composed of celery, parsley, onions, bread crumbs, liquid seasoning crab meat and eggs as binder. You can use white flesh fish like lapu-lapu, maya-maya or tilapia on this recipe.
Zesty Fish Kilawin
January 10th, 2015 Have you tried fresh tuna or labahita, tanigue or bangus pickled in vinegar & spices? This is a kind of cooking that you don’t need fire, just vinegar and also to kill those micro organisms that might go in to our system. This can be eaten as appetizer or as a side dish with fried or grilled pork liempo. If you have a picnic or just a simple gathering, I think this can be a good dish to serve. Just be careful, not everyone can digest and tolerate fish kilawin (ceviche).